Tumàsu, IGP Calabria, is the result of preferential cryomaceration for 6 hours at 10°; fermentative maceration on the skins for 6-8 days for Gaglioppo and 14-16 days for Nero di Calabria; the alcoholic fermentation takes place in stainless steel and is performed by the malolactic fermentation completely carried out in new barriques; the aging takes place for 12 months in barriques, then in the bottle for a further 30 months.